Great on those cold days!
In large saucepan, melt margarine; saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with snipped parsley or chives.
Tip: One-half cup uncooked wild rice=1 1/2 to 2 cups, cooked.
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Serving Size: 1 Cup (316g) | ||
Recipe Makes: 6 Cups | ||
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Calories: 452 | ||
Calories from Fat: 293 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.5g | 43 % | |
Saturated Fat 9.8g | 49 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 33.2mg | 10 % | |
Sodium 680mg | 23 % | |
Potassium 260.1mg | 7 % | |
Total Carbohydrate 31.7g | 9 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 29.8g | ||
Protein 7.5g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 452
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